• Applied Biological Chemistry
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• v.38 no.2
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• pp.95-99
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• 1995

The distribution of lactic acid bacteria and total bacteria in 27 samples of Nuruk (traditional Korean rice wine starter) were investigated, and lactic acid bacteria isolated from those samples were identified. The average number of lactic acid bacteria and total bacteria were $2,11{\times}10^7$ and $2.08{\times}10^8\;cfu/g$, respectively. There was no appreciable differences in the number of lactic acid bacteria among those samples, meanwhile the number of total bacteria varied significantly from sample to sample. Among the lactic acid bacteria, more cocci were counted than rods in those samples. Thirty-two strains of lactic acid bacteria obtained from those samples were identified as Leuconostoc mesenteroides subsp. mesenteroides (11 strains), Pediococcus acidilactici (7 strains), Lactobacillus plantarum (3 strains), L. murinus (7 strains) and Enterococcus faecium (4 strains).

• Food Science and Preservation
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• v.16 no.2
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• pp.266-275
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• 2009

To develop new high-quality Yakchobugak, features of Lactococcus lactis-fermented waxy rice paste after addition of some colored powdered agro-food products were investigated. Total and reducing sugars of waxy rice paste fermented by lactic acid bacteria were higher than those of control raw waxy rice paste. Total acidity gradually increased as powder concentration rose, being 1.02-1.56% and 0.96-1.87% in samples fermented with Cucurbita maxima and Capsicum annuum powders, respectively; these values were 3-4 times those in rice fermented with other powders. Fermented waxy rice paste viscosities were lower than those of non-fermented samples. The viscosities of samples fermented with Curcuma longa and Opuntia ficus powders were in the range $100-160{\times}10^4$ centipoise($mPa{\cdot}s$), and those of pastes fermented with Robus coreanus and Camellia sinensis extracts were under $40{\times}10^4mPa{\cdot}s$. Hunter color lightness(L) values decreased and yellowness(b) values rose after fermentation. Waxy rice paste fermented with Robus coreanus showed uniform particle size distribution, and many pores, by scanning electron micrography.

• Journal of The Korean Society of Grassland and Forage Science
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• v.35 no.4
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• pp.277-282
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• 2015

This study was conducted to investigate the effect of novel Lactobacillus plantarum KCC-10 and KCC-19 on the quality and fermentation characterization of rye silages. The study was conducted at the National Institute of Animal Science, Cheonan province in Korea and consisted of three treatments: control without lactic acid bacteria, treatment with L. plantarum KCC-10 and treatment with L. plantarum KCC-19. The amounts of acid detergent fiber and neutral detergent fiber as well as the in vitro dry matter digestibility in KCC-10 and KCC-19 were similar to the control. The pH of rye silage in L. plantarum KCC-10 and KCC-19 treatments decreased compared to the control (p<0.05). The amount of lactic acid in L. plantarum KCC-10 and KCC-19 treatments increased (p<0.05), but the amounts of acetic acid and butyric acid in KCC-10 and KCC-19 treatments decreased (p<0.05). In addition, the number of lactic acid bacteria in L. plantarum KCC-10 and KCC-19 treatments increased compared to the control (p<0.05). Therefore, we suggest that rye silage was improved by the addition of L. plantarum KCC-10 and KCC-19.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.587-592
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• 1991

The curd yogurt was prepared from milk or milk added with skim milk powder or four types of rice powder. Acid production by lactic acid bacteria in milk containing additive of 2% (w/v) was investigated and quality of curd yogurt (sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. Four types of rice powder, particularly brown rice, stimulated acid production by lactic acid bacteria more than control (milk yogurt). Among four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. Addition of rice powders to milk slightly reduced sensory property of curd yogurt. Among four types of rice powder tested, tongil rice added sample showed better sensory acceptability than other samples. When curd yogurt was kept at $5^{\circ}C$ for two weeks, acidity and number of viable cells of curd yogurt were not changed.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.700-706
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• 1990

The curd yogurt was prepared from milk or milk added with skim milk powder or soy proteins. Acid production by lactic acid bacteria in milk containing additive of 2% was investigated and quality of curd yogurt(sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. The soy proteins, particularly defatted soy flour or soy flour, stimulated acid production by lactic acid bacteria more than skim milk powder. Among the four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid and acetic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. The major organic acid produced during the fermentation was lactic acid. Addition of soy proteins to milk reduced sensory property of curd yogurt. Among the soy proteins tested, soy protein concentrate or soy protein isolate added sample showed better sensory acceptability than other samples. When curd yogurt was kept at $5^{\circ}C$ for two weeks, titratable acidity, pH and number of viable cells of curd yogurt were not changed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.732-741
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• 2009

This study was carried out to identify lactic acid bacteria isolated from commercial Kimchi. Twelve lactic acid bacteria strains were isolated from Chinese cabbage kimchi (Baechu kimchi) that was fermented for 4 days at room temperature after making kimchi, 6 strains from pickled ponytail radishes (Chongkak kimchi) that was fermented for 2 days, and 15 strains in radish cube kimchi (Kaktugi) that was fermented for 5 days, and 23 strains were isolated in pickled Wakegi (Pa kimchi) that was fermented for 4 days. Eight strains among the lactic acid bacteria of 12 strains isolated from Baechu kimchi (pH 4.0) were identified as Lactobacillus plantarum, 1 strain as Leuconostoc lactis, 2 strains as Lactobacillus casei subsp. pseudoplantarum, and 1 strain as Lactobacillus sake. Three strains among the lactic acid bacteria of 6 strains isolated from Chongkak kimchi (pH 4.5) were identified as Leuconostoc paramesenteroides, 2 strains as Leuconostoc mesenteroides subsp. mesenteroides, and 1 strain as Lactobacillus plantarum. Two strains among the 15 strains isolated in Kaktugi (pH 4.0) were identified as Leuconostoc lactis, 3 strains as Leuconostoc mesenteroides subsp dextranicum, 4 strains as Lactobacillus casei subsp. pseudoplantarum, and 4 strains as Lactobacillus coryniformis subsp. torquens. Twenty-two strains among the 23 strains isolated from Pa kimchi (pH 4.1) identified as L. plantarum and 1 strain was as Lactobacillus sake. From the results above, the dominant species of Baechu kimchi was confirmed as L. plantarum, Chongkak kimchi as L. paramesenteroides, Kaktugi as L. casei subsp. pseudoplantarum and L. coryniformis subsp. torquens, and Pa kimchi as L. plantarum.

• Food Science and Preservation
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• v.18 no.6
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• pp.973-979
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• 2011

The grape cultivar Campbell Early has high levels of malic acid as well as tartaric acid. The high concentration of total acid in the Campbell Early wine is a critical aspect of the wine's sensory characteristics. To prevent the deterioration of the wine's quality, which is caused by the strong sour taste derived from the raw material in wine making, the deacidification factor was investigated via carbonic maceration under different temperature conditions, especially in the presence or absence of malolactic bacteria. Based on the results of the presence test of the malolactic bacteria during carbonic-maceration treatment, Lactobacillus brevis, Lactobacillus plantarum, and Streptococcus thermophilus were characterized morphologically and were identified via biochemical tests and 16S-rRNA-gene-sequencing analysis. The isolated strains were found not to consume malic acid and to produce lactic acid. Moreover, these strains were consumed as soluble solids. The isolated strains are popularly known as lactic-acid bacteria and should have produced lactic acid from glucose. The Oenococcus oeni of the malolactic bacteria was not isolated. These results showed that the isolated strains are not deacidified during carbonic-maceration treatment.

• Food Engineering Progress
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• v.14 no.4
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• pp.292-298
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• 2010

Wheat germ contains the glycosylated forms of 2-methoxy-p-benzoquinone (2-MBQ) and 2,6-dimethoxy-p-benzoquinone (2,6-DMBQ), both of which have antimicrobial and immunostimulatory effects. Conversion of glycosylated 2-MBQ and 2,6-DMBQ to their more functional unglycosylated forms requires enzymatic action of $\beta$-glucosidase. We investigated the applications of lactic acid bacteria and yeast that produce $\beta$-glucosidase as starters for production of unglycosylated 2-MBQ and 2,6-DMBQ from wheat germ. Lactobacillus zeae and Pichia pijperi were selected through $\beta$-glucosidase enzyme assays for 37 yeast strains and five strains of lactic acid bacteria. Lb. zeae was more efficient than P. pijperi at producing 2-MBQ and 2,6-DMBQ from wheat germ. After 48 hr of fermentation with a mixed culture of Lb. zeae and P. pijperi, the concentration of 2-MBQ was 0.46${\pm}$0.07 mg/g, indicating an approximately 1.6-fold higher concentration than that obtained by pure culture of Lb. zeae. However, the concentration of 2,6-DMBQ was not significantly enhanced by fermentation with a mixed culture of Lb. zeae and P. pijperi.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.533-538
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• 1997

Lactobacillus bulgaricus and Kluyveromyces lactic were inoculated to Jangyeob and Jinpum soymilks single or together after the addition of different amounts of lactose to increase the formation of lactic acid and sensory evaluation. The decrease of pH and the increase of acid production during the fermentation of soy yogurts were more effective when lactose was added. And the single culture method was more effective in decreasing pH and in increasing acid production than the mixed culture method. Without lactose, the growth of lactic acid bacteria in samples increased by mixed culture method than by single culture method. However, the growth of lactic acid bacteria increased more in the by single cultured samples than in the mixed cultured samples by the addition of lactose. Beany flavor decreased more in soy yogurts compared with Jangyeob and Jinpum soy milks, and Jinpum soy yogurts had less beany flavor than Jangyeob soy yogurts. In sour taste, Jangyeob soy yogurt prepared by mixed culture for 36 hr incubation with 4% lactose showed the poorest score, while soy yogurts containing 2% lactose showed significantly better scores and no significant difference compared with milk yogurt. Soy yogurts containing 2% lactose showed no significant difference in overall acceptability compared with milk yogurt.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1986.12a
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• pp.530.2-530
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• 1986

젖산균 Lactobacillus casei와 Saccharomyces uvarum을 사용하여 대두유중에서의 최적 젖산발효조건을 검토하였다. 젖산발효 중의 온도의 영향은 Saccharomyces uvarum과의 혼합배양에서 37-4$0^{\circ}C$가 가장 좋았다. 배양시간은 24시간일때, Lactobacillus casei 와 Saccharomyces uvarum 의 접종비는 2:1일때 산생성이 가장 좋았다. Sucrose와 skim milk의 혼합배양시 대두유의 젖산발효에 미치는 영향을 검토한 결과 sucrose의 경우 1.0% 첨가하였을 때 산생성은 높게 나타났으며 skim milk를 첨가했을 때는 첨가하지 않고 배양했을 때와 비교하여 별다른 차이를 보여주지 않았다.